Twelve years ago was the first time I was in De Peper. I was squatting in Amsterdam East and De Peper had just moved to the hospital on the other side of the park. I still remember how great their vegan food tasted.

Jump twelve years in time and suddenly I am that cook making the food that people like. What an experience: being allowed to cook a meal for fifty persons in a restaurant with such a tradition.

And I didn’t joke around with the food. I started two days ahead with fermenting red lentils and rice to make dosa‘s (check this recipe) and on the day itself I made a potato curry following traditional Indian recipes.

Steamed Broccoli, a salad and deep-fried tempeh were accompanying the dish, that I prepared together with Manu. We served a French Onion soup as a starter, with freshly made